Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems |
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Authors: | D RamfulB Aumjaud VS NeergheenMA Soobrattee K GoogoolyeOI Aruoma T Bahorun |
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Affiliation: | a Department of Agricultural and Food Science, Faculty of Agriculture, University of Mauritius, Réduit, Mauritiusb Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritiusc Department of Biosciences, Faculty of Science, University of Mauritius, Réduit, Mauritiusd Department of Pharmaceutical and Biomedical Sciences, Touro College of Pharmacy, New York, USA |
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Abstract: | The polyphenolic profile of a leaf extract of the Mauritian endemic plant, Eugenia pollicina, was assessed as a source of natural antioxidants. The amounts of flavan-3-ol derivatives determined by HPLC, were in the order of (−)-epicatechin (EC) > (−)-epigallocatechin gallate (EGCG) > (+)-catechin (C) > (−)-epicatechin gallate (ECG) with the levels of Procyanidin B2 and B1 dimers ranging from 1 to 3 mg g−1 FW. The trolox equivalent antioxidant capacity and ferric reducing antioxidant power values were 796 ??mol g−1 FW and 302 ??mol g−1 FW respectively. E. pollicina extracts also strongly inhibited the FeCl3 and ascorbate-dependent microsome lipid peroxidation, a function that is linked to their flavonoid contents. The extent of DNA damage induced by the extract under study in the copper-phenanthroline assay was lower than the effect of a reference of 240 ??M ascorbate. E. pollicina extracts also inhibited lipid autoxidation in the 30% (v/v) olive oil and soybean oil oil-in-water (O/W) emulsions and was effective in slowing down the formation of hydroperoxides in the emulsions during 13 days storage at 40 °C as determined by the peroxide, conjugated diene and para-anisidine values. The high levels of total phenolics, flavonoids and procyanidins measured indicate that E. pollicina is a potential source of antioxidants relevant to the maintenance of oxidative stability of the food matrix, cosmetics and/or pharmaceutical preparations. |
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Keywords: | Eugenia pollicina Polyphenolics Antioxidant efficacy Emulsions Soybean oil Olive oil |
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